What are the methods of disinfection of cutting boards?
Cutting boards are for convenience in cutting vegetables. A wooden or plastic, steel object on which to place vegetables. The shapes are mainly rectangular, square and round. Cutting boards with different materials have their own characteristics, but bamboo and wooden cutting boards are relatively safer. Because they are natural, no other substances are added. Therefore, it is suggested that citizens should give priority to using natural bamboo and wood cutting boards.
Cutting boards are usually available in wood and plastic, both suitable for home use. Among them, wooden cutting boards are mainly used for cutting meat and rougher fruits and vegetables; plastic cutting boards are mostly used for cutting vegetables, fruits, etc., which is both hygienic and convenient.
The cutting board should pay attention to disinfection. The disinfection methods can be as follows:
Wash and scald disinfection: first use a hard brush and clean water to clean the surface and crevices of the cutting board. Then rinse it with water at 100°C.
Sunlight Disinfection: Ultraviolet rays in sunlight have the effect of killing bacteria. Cutting boards should be placed in the sun when not in use. Not only does this kill bacteria, but it dries out the cutting board and reduces bacterial growth.
Disinfection with salt: After each use of the cutting board, scrape off the residue on the board with a knife. Sprinkle a layer of salt on the board every 6-7 days. This will not only kill bacteria, but also prevent the cutting board from drying out.
